How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Open-Face Roast Beef Sandwiches?

You need 8 ingredients. The key ingredients include: 1/2 cup sour cream, 1 to 2 tablespoons prepared horseradish sauce, Coarse salt and freshly ground pepper, 3 bunches watercress (about 1 pound), tough stems trimmed, and more.

Is Open-Face Roast Beef Sandwiches suitable as meat & poultry?

Yes, Open-Face Roast Beef Sandwiches falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Open-Face Roast Beef Sandwiches?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Open-Face Roast Beef Sandwiches Recipe

Name: Open-Face Roast Beef Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sour cream; 1 to 2 tablespoons prepared horseradish sauce; Coarse salt and freshly ground pepper; 3 bunches watercress (about 1 pound), tough stems trimmed; 1 tablespoon white-wine vinegar; 1 tablespoon olive oil; 1 pound cooked roast beef (see page 182), room temperature, thinly sliced; 4 thick slices country bread, toasted

Try this homemade Open-Face Roast Beef Sandwiches recipe the whole family will love. Made with sour cream, horseradish sauce, salt and bunches. Easy ste…

This Open-Face Roast Beef Sandwiches relies on simple, everyday ingredients such as sour cream, white-wine vinegar and olive oil. It comes together quickly and makes 4 servings, at about 375 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

1/2 cup sour cream
1 to 2 tablespoons prepared horseradish sauce
Coarse salt and freshly ground pepper
3 bunches watercress (about 1 pound), tough stems trimmed
1 tablespoon white-wine vinegar
1 tablespoon olive oil
1 pound cooked roast beef (see page 182), room temperature, thinly sliced
4 thick slices country bread, toasted

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
375 kcal
Category
Meat & Poultry

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